Cinnamon Apple Cake With Salted Maple Buttercream Recipes

CINNAMON APPLE CAKE WITH SALTED MAPLE BUTTERCREAM

Steps:

• Preheat the oven to 120C/ 240F/ GM 1/2 and line several baking trays with parchment paper
• Carefully core and peel 3 of the apples and slice into rounds approx 3-4mm thick. Lay the slices out on the baking sheet
• Do not peal the final apple. Core it and slice into very thin rounds - no thicker than 2mm. Add to the baking sheet
• Put the tins in the oven and cook for 1 hour, turning after 30 minutes
• Remove from the oven, let cool, then store in airtight containers until ready to use. The thinner slices will be crisper than the thicker slices - store in separate containers. The apple slices will darken over time, but will keep for several days once cooked
• Preheat oven 170C/ 325F/ GM3 and grease & line two 6 inch/ 15cm cake tins
• Finely chop the thick, skinless dried apple slices.
• Weigh the flour, baking powder, cinnamon and nutmeg into a bowl and stir briefly
• Put the butter and sugar into a medium sized bowl and cream, using electric beaters, until fluffy and pale in colour
• Separate the egg yolks and whites. Add the yolks to the cake batter and put the whites into a small mixing bowl
• Add the milk to the cake batter and beat until the milk and egg yolks are incorporated
• Sieve the flour mix into the cake batter and, using a large metal spoon, gently mix it all into the cake batter
• Stir the chopped dried apples into the mix
• Whisk the egg white to stiff peaks. Take a large spoonful and fold into the cake batter then fold in the rest of the egg whites very gently
• Divide the batter between the tins filling to 2/3 full. Avoid the temptation to overfill your tins - just use any excess batter make a cupcake or two
• Bake for approx 25 minutes until the sponge springs back when lightly pressed or a skewer comes out clean
• Let cool in the tins for 2 minutes, then remove from the tins, peal off the baking parchment from the bottom of each sponge cake and let cool completely on a wire rack before decorating
• Use a pestle and mortar to crush the sea salt to a powder
• Using electric beaters whip the butter and icing sugar together - add the icing sugar 1 tbsp at a time
• Beat in the maple syrup, followed by the powdered salt
• Taste - add a little more powdered salt to suit tastes
• Put one layer of the cake onto a board/ plate and pipe blobs of buttercream around in a circle. Fill in the middle in the same way - use just under half of the buttercream
• Carefully top with the remaining layer of cake. Pipe a couple of blobs of buttercream onto the top and spread it out thinly to just cover the top of the cake
• Pipe neat blobs onto the top of the cake in a circle and again, fill in the centre in the same way
• Take a few of the remaining apple rings and, using scissors, cut into wedges. Use to decorate the top of the cake - poke one into each buttercream peak. Sprinkle with a little ground cinnamon
• Any remaining slices of apple can be served alongside the cake

MAPLE APPLE CINNAMON CAKE

Steps:

• Preheat oven to 350°F Spray a 9-inch Bundt pan with Pam.
• Make cake: in a large bowl and using a whisk, beat together brown sugar, cinnamon, egg, egg whites, applesauce, maple syrup, yogurt, oil and vanilla.
• In another bowl, stir together 2 cups flour, baking powder and baking soda. With a wooden spoon, stir the dry ingredients into the applesauce mixture just until everything is combined.
• In another bowl, toss together apples, sugar and 1 tbsp flour. Stir the mixture into the batter. Pour it into the prepared pan.
• Place the pan in the centre of the oven and bake for 35 to 40 minutes or until a tester comes out dry.
• Let the pan cool on a wire rack.
• Make icing: in a bowl and using an electric mixer, beat together the icing sugar, syrup and water. Add additional water as needed to achieve spreading consistency. Spread icing over cake.

APPLE CINNAMON WHITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Mix brown sugar and cinnamon together in a bowl.
• Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
• Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.